Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) full-fat brick cream cheese, slightly cool
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean paste or extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1.5 tbsp ground Saigon cinnamon (for coating)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a stand mixer with a paddle attachment, beat the softened butter, cool cream cheese, and 1 cup of granulated sugar on medium-high for 3 minutes until pale and voluminous.
  2. Add the egg and vanilla bean paste to the mixture. Beat for an additional 60 seconds until the consistency resembles thick buttercream, scraping the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Turn the mixer to the lowest setting and gradually add the dry ingredients, mixing only until white streaks disappear.
  4. Whisk the 1/4 cup sugar and cinnamon in a small bowl. Using a 1.5 tablespoon cookie scoop, form dough into spheres and roll in the cinnamon-sugar until heavily coated.
  5. Place dough balls on parchment-lined baking sheets and bake for 10 minutes. Allow to cool on the pan for 5 minutes before transferring to a wire rack.